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Seed oils, such as soybean oil, are inflammatory because they cause linoleic acid to accumulate in cells and tissues, including LDL cholesterol particles. Linoleic acid, an omega-6 polyunsaturated fatty acid, is fragile and prone to oxidation, and seed oils contain high amounts of it. The medical literature shows that increased seed oil consumption raises inflammatory markers like oxidized LDL, LP, PLA2, and CRP. Therefore, to decrease inflammation and improve health, seed oils should be completely removed from the diet. Anyone claiming seed oils are not inflammatory has not read the relevant research.

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Seed oils use hexane, which is a solvent, to chemically extract their oils using high heats, additional chemicals to deodorize, bleach, and create this oxidated rancid fat. They're GMO, which means they have traces of glyphosate, which is an herbicide, which is really toxic. And you say they're safe? I don't think so. Instead, cook with butter, ghee, tallow, coconut oil, and olive oil.

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Speaker 0: I thought it'd be great to just kind of look at some of these items because parents are encountering these food items in grocery stores everywhere. Maybe we could just start right here with seed oils. We're hearing a lot about seed oils. Why should people be worried about these kind of products? Speaker 1: "Seed oils are one of the most unhealthy ingredients that we have in foods. Seed oils, The reason they're in the foods is because they're heavily subsidized. They're very very cheap but they are associated with all kinds of very very serious illnesses including body wide inflammation Right. Which affects all of our health. It's one of the worst things you can eat, and it's almost impossible to avoid. If you eat any processed food, you're gonna be eating seed oil."

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The increased consumption of seed oils has raised concerns about the potential harm of omega-6 fatty acids, especially if oils are improperly manufactured or contain impurities. Omega-3 fatty acids are known for their anti-inflammatory effects, benefiting heart health, brain function, and overall well-being. Omega-6 fatty acids, abundant in seed oils, can worsen inflammation under certain lab conditions. When consumed, omega-6 acids break down into molecules that might cause inflammation as part of the immune response. An imbalance with excessive omega-6 and insufficient omega-3 intake could shift the body to a more inflammatory state. Chronic inflammation is linked to heart disease, diabetes, arthritis, and cancer.

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On location in a rapeseed field, the speaker explains that rapeseed is a common UK crop used to make canola oil for cooking. Canola oil has a high smoke point and is helpful for cooking. It is low in saturated fat and full of unsaturated fat, the kind to consume for calories. The speaker notes the oil is very high in inflammatory omega-6 oils, so we should avoid inflammatory things in our body and tilt the balance toward omega-3, found in oily fish such as salmon, mackerel, anchovies, sardines, taylics and kippers. While rapeseed oil is very colorful and has useful properties as a cooking oil, it's not something we should be having too much of in our diets.

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Seed oils are considered one of the most unhealthy ingredients in foods due to subsidies that make them cheap. They are associated with serious illnesses, including body-wide inflammation, which affects overall health. Seed oils are one of the worst things a person can eat, and they are almost impossible to avoid because they are present in nearly all processed foods.

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"Seed oils are called polyunsaturated fatty acids." "Poly meaning many." "Unsaturated mean a type of oil that it's very very fragile and unstable." "Now the first thing you need to know is that when they talk about vegetable oils they're really talking about seed oils." "It comes from corn, soy, canola, things like that." "They're considered one part of the ultra processed food category which they use industrial processing where they're heating, adding hexane, which is a solvent that's in gasoline." "And so they go through this incredible refining process where you end up with this very refined empty oil." "And one of the reasons they do this is so it can sit on the shelf for a long period of time." "We consume like 25 to 30% of our calories with this right here."

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Vegetable oil is described as highly toxic and not real food, belonging in car engines instead. Manufacturing requires heat, chemicals, and high pressure, which oxidizes delicate seed oils. Consumption of oxidized oils like soy, canola, corn, safflower, and sunflower creates free radicals, causing inflammation, heart disease, and cancer. Restaurants use these oils in a carcinogenic way by repeatedly heating and reusing them. A University of Minnesota researcher found toxic aldehydes in fast food french fries, which are known to cause gene mutation, alter RNA and DNA, and trigger massive inflammation. The recommendation is to avoid industrial seed oils as much as possible.

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Seed oils like canola, sunflower, safflower, grapeseed, and palm oil are harmful due to processing methods. Canola oil production involves hexane, a neurotoxin, heating to 405 degrees, deodorization with sodium hydroxide (a carcinogen), and sometimes bleaching. The consistent color of vegetable oils on grocery store shelves is chemically induced. These oils are pro-inflammatory. Five oils to use are grass-fed butter, ghee butter, grass-fed tallow, coconut oil, and olive oil.

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The extraction of oil from the heart disease, hard seed, damages the oils. And now people are reading damaged oils, and it gets into the artery, and it damages the arterial walls. So if there is a fat that contributes to heart disease, it would have to be those oils. You see them in the supermarket. They're in clear plastic bottles. It's called corn oil, soy oil, canola oil, safflower oil. Don't touch them. Yes. They're in clear plastic bottles. It doesn't really matter because they're so totally destroyed anyway. Margarine, it's a toxic fat. Body can't handle it.

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Seed or vegetable oils, including canola, safflower, and soybean oil, are now in the mainstream spotlight due to concerns about ultra-processed foods. These oils are used in 90% of supermarket foods and in most restaurants for cooking, flavoring, and texturing. Canola oil was originally an engine lubricant, and cottonseed oil was used to make soap. The refining process involves washing with chemical solvents like hexane, heating to high temperatures causing oxidation, and then bleaching and deodorizing to mask rancidity. The bottled oil continues to break down on the shelf and oxidizes further during cooking, resulting in an unstable, inflammatory substance that is claimed to be heart healthy.

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Oils should be in car engines, not in our food. Many so-called food products are factory-made, requiring heat and chemicals to extract oils. This process oxidizes vegetable oils like soy and canola, creating free radicals that lead to inflammation, heart disease, and cancer. Restaurants often misuse these oils by repeatedly heating them, increasing their toxicity. Research shows that fast food, like French fries, contains harmful aldehydes that can cause gene mutations and inflammation. It's crucial to avoid industrial seed oils, as they are prevalent in processed foods and fast food items, including snacks, dressings, and even baby formula.

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Seed oils are prevalent in processed foods and are considered highly unhealthy. They are cheap due to heavy subsidies, but their consumption is linked to serious health issues, including widespread inflammation. This inflammation can negatively impact overall health, making seed oils one of the worst dietary choices. Avoiding them is challenging, as they are commonly found in many food products.

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A dietitian on the Diary of a CEO podcast claimed there's no evidence seed oils are harmful and that they're actually beneficial. This contradicts studies like the Sydney Diet Heart Study, the Minnesota Coronary Experiment, and the Rose Corn Oil Study, which suggest replacing saturated fat with seed oils leads to worse health outcomes, increased mortality, and increased cardiovascular disease. Proponents claim seed oils reduce inflammation, improve insulin sensitivity, and are heart healthy, while opponents argue the opposite: that they increase inflammation, induce insulin resistance, and contribute to cardiovascular disease. The process of making canola oil involves grinding seeds, heating them, treating them with the neurotoxin hexane, then bleaching and deodorizing the rancid oil. This process, along with high-temperature cooking, creates inflammatory compounds. The speaker prefers using ghee and tallow for cooking instead of seed oils.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats. Heating or prolonged storage causes them to oxidize, creating free radicals that lead to oxidative stress, damaging proteins, cells, and DNA. These oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, leading to inflammation in the gut, brain, joints, and blood vessels. Seed oils worsen insulin resistance, damage mitochondria, and accelerate aging. Their increased use in food production has contributed to rising rates of obesity, heart disease, and metabolic dysfunction. Companies use them because they are inexpensive and extend shelf life, but they negatively impact health.

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The most typical food sources of omega-six fatty acids are seed oils, which have become controversial. The speaker believes not all seed oils are bad or inflammatory, nor are they the major cause of metabolic dysfunction. However, people are consuming more oil generally, including oils with omega-six fatty acids, many of which are seed oils. The relevant omega-six fatty acid for the discussion is linoleic acid, common in many seed oils. The speaker reiterates that they are not claiming seed oils are inherently bad.

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Margarine? Garbage. Don’t ever touch it. Seed oils: Canola oil is horrible; don’t heat seed oils. Avocado and olive oil are mostly monounsaturated but contain lots of polyunsaturated fats, and when heated they become rancid, damaged, and unstable, so don’t cook with avocado or olive oil. For cooking, use more stable saturated oils that are stable at room temperature, since you’re heating the oil anyway. Coconut oil is good. My preferred oils for cooking when I’m heating in a pan are tallow (rendered beef fat) or raw butter, and if you’re heating it hot, use ghee (clarified butter) because it won’t burn. The smoke point of an oil is not the same as its peroxidation index—the peroxidation index tells you when the oil will become damaged and oxidized, while smoke point tells you when it will start burning in the pan. So, if you’re going to cook with an oil, my preferred options are tallow, coconut oil, butter, or ghee. Not this stuff.

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Speaker 0 raises concern about seed oils. "Seed oils are one of the most unhealthy ingredients that we have in foods." "Seed oils, The reason they're in the foods is because they're heavily subsidized. They're very very cheap but they are associated with all kinds of very very serious illnesses including body wide inflammation Right. Which affects all of our health. It's one of the worst things you can eat, and it's almost impossible to avoid." "If you eat any processed food, you're gonna be eating seed oil." The speaker emphasizes the prevalence of seed oils in processed foods today.

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Seed oils are called polyunsaturated fatty acids. Poly meaning many, unsaturated meaning a type of oil that it's very, very fragile and unstable. Now the first thing you need to know is that when they talk about vegetable oils, they're really talking about seed oils. It comes from corn, soy, canola, things like that. They're considered one part of the ultra processed food category, which they use industrial processing where they're heating, adding hexane, which is a solvent that's in gasoline. And so they go through this incredible refining process where you end up with this very refined empty oil. We consume like 25 to 30% of our calories with this right here.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats that oxidize when heated or stored for extended periods. This oxidation creates free radicals, leading to oxidative stress that damages proteins, cells, and DNA. Seed oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, which can cause inflammation in the gut, brain, joints, and blood vessels. Consumption of seed oils worsens insulin resistance, damages mitochondria, and accelerates aging. The increased use of seed oils in food production has contributed to rising rates of obesity, heart disease, and metabolic dysfunction. Companies continue to use them due to their low cost and ability to extend shelf life, despite the negative health consequences.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats that oxidize when heated or stored for long periods. This oxidation creates free radicals, leading to oxidative stress and damage to proteins, cells, and DNA. Seed oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, which can cause inflammation in the gut, brain, joints, and blood vessels. They worsen insulin resistance, damage mitochondria, and accelerate aging. The increased use of seed oils is linked to rising rates of obesity, heart disease, and metabolic dysfunction. Companies use them because they are inexpensive and extend shelf life, but they negatively impact health.

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Grocery store middle aisles contain products with processed inflammatory oils like sunflower and canola oil. Organic tortilla chips, veggie straws, and oat milk often contain these oils because they function as cheap emulsifiers. Instead of adding more oats to oat milk for thickness, manufacturers use rapeseed oil (canola oil). Ranch and French dressing also commonly use sunflower and canola oil due to their low cost. Sunflower, safflower, grapeseed, and canola oils are highly processed with heat and pressure, creating free radicals and inflammation. Healthier alternatives include virgin olive oil, avocado oil, virgin coconut oil, and ghee.

Mind Pump Show

These Are the BEST FOODS to Eat to Help You Live Longer and Stay HEALTHY | Max Lugavere

Guests: Max Lugavere, Layne Norton, Mary Shenouda, Gabrielle Lyon, Donald Laymon

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The discussion centers on the impact of dietary fats, particularly grain and seed oils like canola oil, on health. Canola oil, derived from rapeseed, has been modified to reduce toxic components but still contains trans fats, which are harmful to cardiovascular and brain health. These oils are heavily processed, often using neurotoxins, and are prevalent in ultra-processed foods due to their low cost and high profit margins. While they may lower LDL cholesterol, they also contribute to inflammation and oxidative stress, potentially leading to chronic diseases like Alzheimer's and heart disease. The conversation highlights the importance of the types of fats consumed, noting that the standard American diet is high in omega-6 fatty acids from these oils, which compete with omega-3s for conversion enzymes in the body. This imbalance can hinder the benefits of omega-3s, which are essential for brain health. The hosts discuss the role of calorie intake, emphasizing that even in a calorie deficit, the quality of fats matters. Many individuals with chronic diseases are not obese, indicating that diet quality is crucial regardless of weight. They advocate for minimizing grain and seed oils and replacing them with healthier options like extra virgin olive oil, which is linked to better health outcomes. Max Lugavere's book, "Genius Kitchen," aims to provide accessible, delicious recipes that prioritize whole foods while addressing the psychological and cultural aspects of eating. The book emphasizes the importance of cooking at home, connecting food choices to health outcomes, and fostering a positive relationship with food. It also discusses the benefits of organ meats and the importance of nutrients like magnesium and choline for overall health. The conversation concludes with a focus on the significance of food quality over mere calorie counting for long-term health and wellness.

The Dhru Purohit Show

Inflammation is KILLING YOU! - 4 Ways To Reduce It TODAY! | Shawn Stevenson

Guests: Shawn Stevenson

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In today's society, we face unprecedented health challenges, largely due to stress and poor dietary choices. Many people mistakenly believe that seed oils, such as canola and soybean oil, are healthy alternatives, but they are highly processed and toxic. Research indicates that simply smelling these oils can damage DNA. The average person's fat cells now contain about 25% polyunsaturated fats, a significant increase from just 2-4% a century ago, which contributes to various health issues, including obesity and inflammation. The conversation around food and health often overlooks the importance of individual responses to dietary choices. For instance, many people are unaware of how processed foods and seed oils can lead to chronic inflammation and health problems. The average American consumes around 70 pounds of added sugar annually, which exacerbates health issues. Additionally, pesticides in our food supply can disrupt microbial gene expression, further impacting our health. To improve health, it is crucial to focus on nutrient-dense foods and understand the role of fats, particularly omega-3 fatty acids like DHA and EPA, which are essential for brain health. Studies show that higher intakes of these fats can enhance cognitive function and memory. However, many people struggle to obtain adequate amounts from plant sources alone. Moreover, the relationship between food and emotional well-being is significant. Poor nutrition can lead to increased aggression and relationship difficulties. Chronic diseases, often exacerbated by poor dietary habits, have become prevalent, highlighting the need for a shift in our understanding of health and nutrition. Ultimately, listening to our bodies and making informed dietary choices can lead to better health outcomes and improved quality of life.

The Ultimate Human

Seed Oils, The Dirty 8 That Are Destroying Your Health | TUH #028

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Gary Brecka discusses the dangers of seed oils, emphasizing their high polyunsaturated fatty acid (PUFA) content, particularly omega-6 fatty acids like linoleic acid, which contribute to chronic diseases. He highlights that seed oils are processed and can cause inflammation, oxidative damage, and reduced glutathione production, impacting cellular health. Brecka identifies the "Dirty Eight" seed oils to avoid: corn, canola, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils. He recommends healthier alternatives like grass-fed butter, coconut oil, and extra virgin olive oil, urging listeners to limit processed foods for better health.